Pancakes get made at least 2x a week in this house; the kids love to help and get to choose what goes in them. This is an easy pancake recipe that I’ve used for years, with different types of flours; so long as they aren’t coconut flour or an almond meal it’s great.
1 cup Spelt flour
1 tsp cinnamon
½ cup seed/nut meal
1 cup coconut milk
1 banana (mashed)
½ cup dates (chopped)
Mix the flour, meal and cinnamon together. Add the milk (add more if you’d like your pancakes thinner) and eggs. Lastly, mix in the bananas and dates. Scoop into a pan (I use a ladle) with butter/oil already warmed up; flip when bubbles appear on the edges. Enjoy.
I do mix this recipe up with different fruits, according to what I have on hand. This recipe is the best for leftovers as snacks, the dates and bananas give it sweetness so you don’t need any maple syrup or toppings. I have added ½ cup of Shredded Zucchini in this and no one could tell the difference. I have also tried a mixture of berries, sultanas/raisins, pears, strawberries and chopped nuts, really the list is endless.